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Fresh Corn Pudding

List of Ingredients




Fresh corn - 6 ears.
6 eggs
3-4 cups of milk
1 stick of butter (4 ounces)
3-4 tablespoons of flour
1 if using fresh corn, 1 1/2 cups if frozen



Recipe



Blend eggs very well. Cut corn off the cob, slice it where the kernel meets the kernel holder (husk). After slicing all the kernels off, turn the knife over and drag it down the cob to get the remainder of the kernel out of the husk *DO NOT BLEND THE CORN*. If using frozen corn, it is ok to blend it to reduce the kernel size (frozen corn usually has large kernels), just pulse it a few times. Dry mix the flour and sugar, then add it to the blended eggs. Next add the milk, and blend slightly. Finally mix in the corn (by hand if fresh corn is used), or blend if frozen corn is used. Melt butter in the pan or casserole dish that you are going to bake in and pour it into the pudding and mix with spoon. Bake at 350º for about 40 minutes.

When done the center should be solid, and the top should have a nice golden-light brown color. Test for doneness by inserting knife, it should come out clean.

Servings:6-8 people